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Toscana Soup Recipe
5 1/2 cups chicken broth
1/2 cup heavy cream
2 medium russet potatoes
4 cups chopped kale or spinach
1 lb. spicy Italian sausage
1/4 tsp. pepper
1/4 tsp. crushed red pepper flakes

Combine the stock and cream in a saucepan over medium hea. Slice the unpeeled potatoes into 1/4" slices, then quarter the slices and add them to the soup. Grill or saute the sausage. When cooked and cooled, cut the sausage at an angle into slices about 1/2" thick. Add the sausage to the soup and the kale or spinach. Add spices and let the soup simmer for about 2 hours. Stir occasionally. That's it! One of my favorite soups! We're having it tonight along with some garlic/cheese bruschetta.




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